Mexican Macaroni Salad

Name: Mexican Macaroni Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 6 cups cooked macaroni pasta; 1 can (15.5 oz red beans, rinsed and drained); 2 shallots (diced); 3 green onions (sliced); 1 orange bell pepper (diced); 2 roma tomatoes diced; 1 cup of corn (fresh or frozen); 1/3 cup fresh cilantro (chopped); 1 cup sour cream; 1/2 cup salsa; 1 teaspoon chili powder; 1 teaspoon cumin; Juice of 1 lime (about 2 tablespoons); salt and pepper (to taste)

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Our Mexican Macaroni Salad recipe is a favorite creamy pasta salad because it’s full of flavor. It’s ideal as a main dish, makes a perfect side dish or a great addition to a potluck.

Table of Contents

Ensalada de Coditos (Mexican Macaroni Salad), is one of the first Mexican recipes I ever made. I became a fan while travelling, and took that comforting taste home. I slightly adapted an authentic version to create one that’s similar in taste yet with some shortcuts for convenience.

This mexican pasta salad recipe takes minimal effort and has a unique flavour combination that will impresses every time, just like our Mexican Lasagna Recipe.

Next time you need a cold pasta salad recipe that is light and refreshing, yet robust with the best flavours – this recipe is for you. Especially if you are a fan of mexican flavors. You also might like our Easy Taco Salad with Doritos.

This great recipe makes a great summer salad or side dish for a summer BBQ. Yet our Mexican Macaroni Salad just may become your next favorite pasta salad to make all year long.

Why You’ll Love This Recipe

A quick and easy 30 minute pasta salad recipe that is full of flavor. Our Taco Pasta Salad takes just as quick.
This mexican-inspired pasta salad makes a great side dish, and is a crowd pleaser at pot lucks, just like the Best Buffalo Chicken Dip does..
Make a large batch to enjoy leftovers and easy lunches all week long.

Total Time: 30 Minutes

Serves: 10

Time Saving Tip

I’m all about multitasking. Cook the small pasta and prepare the vegetables at the same time! This recipe will come together in under 30 minutes if you chop all the vegetables while the pasta is cooking.

Ingredients and Notes

ingredients on a table to make mexican macaroni salad.

Pasta – While I use elbow macaroni most often for this recipe, feel free to use any short pasta that hold it’s shape well. You can also use gluten-free pasta. Our BLT Pasta Salad uses the same noodles.
Vegetables – for flavor and colour; I like to use red beans, shallots, green onion, bell peppers, cherry tomatoes, and fresh corn (or canned or frozen corn).
Sour Cream – This is for the creamy dressing.
Salsa – I use my favourite jarred variety, yet use a homemade version if you’d like.
Spices – chili powder, cumin, salt and pepper are the spices I use.

As always, the full ingredients and recipe is on the printable recipe card at the end of this post.

Recipe Substitutions

Fresh Cilantro – Yes, I know some have a strong aversion to cilantro. You can omit if necessary.
Jalapeños – Add some fresh jalapeños for a touch of heat, or just serve some on the side for those that wish to add it.
Corn – You can use canned or frozen sweet corn kernels for this recipe, just make sure it’s drained and thawed first. Omit if you’d like, or use grilled corn for a truly amazing taste.
Beans – Swap the red for black beans or kidney beans – or simply omit if preferred.
Shallots – You can swap for 1 small red onion along with the green onions
Sour Cream – Swap with 1 cup Greek yogurt instead. You can also use mexican sour cream, or even mayonnaise in a pinch.
Add Ham – You can use sliced deli style ham or use leftover ham if you’d like.
Vegetables Options – try carrots, creamy avocados, peas (fresh, frozen or canned), or celery. This salad is very flexible; make it with a variety of vegetables to keep things interesting.

food in a bowl on a table, with pasta, vegetables, sour cream and salsa.

Tips for the Best Pasta Salad

Make sure to cook the pasta el dente. It’ll soak up the dressing as it sits in the fridge and become softer, so you don’t want the end result to be mushy.
If swapping elbow macaroni for another type of pasta, any short pasta will do. One that ‘grabs’ is best, so try penne, farfalle, or rotini
Since the pasta soaks in moisture as it sits, you might need to dress twice before serving. Add more sour cream, greek yogurt or even some jalapeno juice if needed.

How to Make Mexican Pasta Salad

If you haven’t done so already, cook the pasta according to package directions. You want to use al dente pasta for this recipe. Once cooked, rinse the pasta under cold water to stop cooking and remove starch, and drain pasta.

If you haven’t already done so, also wash and prepare all your vegetables.

a large bowl of cooked elbow noodles, kidney beans, chopped green pepper and onions mixed together with a wooden spoon.

STEP 1 – Add the cooked pasta and all the vegetables into a large bowl, and mix well to combine.

salsa being added to mexican macaroni salad.

STEP 2 – Add the lime juice, sour cream and salsa – and mix again.

Mexican Macaroni Salad with sour cream and spices being mixed in, with a wooden spoon in it.

STEP 3 – Add the spices and mix until all combined.

Mexican Macaroni Salad in a large wooden bowl with a wooden spoon in it.

STEP 4 – You can serve immediately yet I suggest allowing the salad to sit in the fridge for at least 1 hour, to develop the flavor even more.

Can you Make Tex Mex Pasta Salad Ahead of Time?

Yes! In fact, it’s recommended. While you can serve this salad and simple recipe immediately after making, it’s not recommended.

I suggest allowing the salad to sit in the fridge for at least 1 hour (to overnight), to develop the flavors and creamy textures even more. Make this recipe a few hours ahead of time, and it’s even better the next day.

Dill Pickle Pasta Salad is another great make ahead salad for a potluck.

What to Serve with this Recipe

While this salad could be a main course, it’s most commonly used as a side dish or addition to a potluck or picnic. In this case, dishes to that pair beautifully include:

Corn and Avocado Salad – a cold salad that does not have pasta
Mexican Fiesta Dip – a delicious and popular appetizer dip
Mexican Rice – another side that is served year round in Mexico
Chicken Fajita Foil Packs – grilled packets full of all the good stuff
Slow Cooker Chicken Taco Soup – hearty goodness in every bite
Air Fryer Chicken Taquitos – the perfect main for this rice side dish.

For a dessert try our Strawberry Fluff Salad, Air Fryer Churro Bites or these Mexican Hot Chocolate Cookies

bowl of food on a table, with mexican macaroni salad.

Storage

Place leftovers in an airtight container or cover with plastic wrap, for maximum freshness. Refrigerate for up to 4 days. Do not freeze as the texture changes, and the vegetables become soggy.

Recipe FAQ

What is in Mexican macaroni salad?

Mexican macaroni salad is a delicious and flavorful dish that combines traditional pasta salad ingredients with classic Mexican flavors.

Key ingredients in Mexican macaroni salad typically include cooked elbow macaroni, black beans, corn, red bell pepper, green onions, cilantro, and sometimes avocado.

These ingredients are then tossed together in a creamy dressing made from mayonnaise, sour cream, lime juice, cumin, chili powder, and garlic.

What dressing goes on Mexican salad?

The dressing itself can be sour cream, salsa, and lime juice. though there are easy swaps for this.

More Pasta Salad Recipes

If you’ve tried this Mexican Macaroni Salad Recipe or any other recipe on my blog please let me know how it went in the comments below. I love hearing from you. Finally, consider leaving a 🌟 star rating while you’re here. Thanks!

Mexican Macaroni Salad

Mexican Macaroni Salad is a favorite creamy pasta salad because it's full of flavor. It's ideal as a main dish, makes a perfect side dish or a great addition to a potluck.

4.73 from 33 votes

Print Pin

Prep Time: 20

Cook Time: 10

Total Time: 30

Servings:

Course: Salads

Cuisine: Mexican

Author: Tammi

Ingredients

6 cups cooked macaroni pasta
1 can (15.5 oz red beans, rinsed and drained)
2 shallots (diced)
3 green onions (sliced)
1 orange bell pepper (diced)
2 roma tomatoes diced
1 cup of corn (fresh or frozen)
1/3 cup fresh cilantro (chopped)
1 cup sour cream
1/2 cup salsa
1 teaspoon chili powder
1 teaspoon cumin
Juice of 1 lime (about 2 tablespoons)
salt and pepper (to taste)

Instructions

Cook the pasta according to the packaging instructions. Once cooked, rinse the pasta under cold water and drain.
Wash and prepare all your vegetables.
Add the pasta and all the vegetables into a large salad bowl, and mix well to combine.
Add the lime juice, sour cream and salsa – and mix again.
Add the spices and mix until all combined.
You can serve immediately yet I suggest allowing the salad to sit in the fridge for at least 1 hour, to develop the flavor even more.